I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tbsp of sugar for the cranberries. Instead of cutting each cranberry, I cooked them with the reserved sugar and a Tbsp of water until they burst, then folded them into the batter. The added syrup (from the juices, sugar and water) sufficiently loosened up the batter to muffin consistency. They were pretty delicious if I do say so myself. As an added bonus, the cranberries folded into the pumpkin batter have a really nice Autumn swirl effect. I'll make these again and again!
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I made these muffins with a few alterations. I used melted butter rather than oil, and used...